Lean belly pork slices

I bought some thick lean belly pork slices thinking I could use them in a barbecued rib recipe. I tried it with a couple of them and it didn't work. Any ideas how I could cook the remainder, please? They have their rind (skin) on and are about one inch thick. Could I rost them and any tips for best way of doing this.

You could marinade them for a couple of hours in soy sauce, sherry (or rice wine), garlic, honey and five spice powder. Dry them off and then brush them with oil and roast in a hot oven to crisp the skin and then turn to medium for about twenty minutes. Nice on a bed of noodles and sprinkled with a little sesame oil.

Cook 'em the old fashioned way.
Put on a rack in a roasting tin, to get out all the fat (makes lovely "illegal" dripping. Cook very slowly for 1.1/2 to 2 hours until they are crisp. Serve with sage and onion stuffing, apple sauce, roast potatoes and mixed veges.

put the belly pork slices in a casserole dish and marinade in coca cola and brown sugar for as long as you can (overnight if possible) then get a shallow roasting dish and put some water in the bottom, put a wire tray in and put the belly pork on the tray (make sure its not touching the water) and roast in the oven at gas mark 6/7 until the crackling goes all puffy. Sorry not sure how long that is, its lovely served with rice or chunky chips. It tastes just like bbq flavour :)